5 Ingredient Mexican Stuffed Sweet Potatoes with black beans, avocado and salsa. An easy, healthy, delicious recipe. Great for quick lunches and dinners!
For the Sweet Potato Boats:
large sweet potatoes
low-sodium black beans
— rinsed and drained
— plus additional for serving
large Phil’s Fresh Eggs
Optional, for topping:
Chopped fresh cilantro
— cheese, nonfat Greek yogurt (or sour cream)
Preheat the oven to 400 degrees F. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.
Slice the potatoes in half lengthwise, then carefully scoop the insides into a mixing bowl, leaving a 1/4-inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the sweet potatoes, diving evenly among the potato halves. Make a well in the center of each for the egg. To ensure even egg cooking, make sure the well is as wide (or even a bit wider) as it is deep.
Crack one egg inside each well, then bake for 10-15 minutes, until the egg is just set (the deeper and narrower the well, the longer the eggs will take to cook; the wider the well, the faster). Serve immediately, topped with avocado and any other desired toppings.
5 Ingredient Mexican Stuffed Sweet Potatoes, Healthy Mexican Food Recipe
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 244, Fat: 10g, Saturated Fat: 2g, Cholesterol: 185mg, Sodium: 366mg, Carbohydrates: 28g, Fiber: 9g, Sugar: 4g, Protein: 12g